Chicken Pot Stickers Stir-Fry Bowl

Serves 4

Ingredients

• 24 pieces (about 20 oz) frozen chicken pot stickers
• 3 tbsp vegetable oil
• 3 cloves garlic
• 1 tbsp minced fresh ginger
• 2 medium carrots
• 1 large red bell pepper
• 2 cups snow peas
• 4 green onions
• 1/4 cup low-sodium soy sauce
• 1/4 cup chicken broth
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/4 tsp crushed red pepper flakes
• 4 cups cooked white rice

Instructions

1. 1Prepare the sauce: In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, sesame oil, cornstarch, and red pepper flakes. Set aside.
2. 2Mince the garlic and ginger; set aside.
3. 3Cut carrots into thin matchsticks.
4. 4Slice the red bell pepper into thin strips.
5. 5Trim the snow peas and cut in half on the diagonal if large.
6. 6Slice the green onions, keeping white and green parts separate.
7. 7Heat vegetable oil in a large non-stick skillet over medium-high heat.
8. 8Add the frozen pot stickers in a single layer. Cook undisturbed for 2-3 minutes until bottoms are golden brown.
9. 9Add water to the skillet, cover immediately, and steam for 4-5 minutes until water evaporates and pot stickers are cooked through. Remove to a plate and set aside.
10. 10Wipe out the skillet if needed, then heat the remaining oil over medium-high heat.
11. 11Add garlic, ginger, and white parts of green onions; stir-fry for 30 seconds until fragrant.
12. 12Add carrots and bell pepper; stir-fry for 2 minutes.
13. 13Add snow peas; stir-fry for 1-2 minutes until vegetables are crisp-tender.
14. 14Return the pot stickers to the skillet.
15. 15Give the sauce a quick whisk and pour over everything. Toss gently and cook for 1-2 minutes until the sauce thickens and coats the ingredients.
16. 16Remove from heat and sprinkle with green parts of the onions.
17. 17Divide cooked rice among 4 bowls, top each with the pot sticker stir-fry mixture, and serve immediately.